JPH0838102A - High protein locust bean embryo sprout fraction - Google Patents

Abstract

PURPOSE: To obtain the processing fraction of high-protein carob germs useful as food additives such as mayonnaise, margarine. CONSTITUTION: This high-protein carob germ fraction is provided with a content of protease inhibitor reduced by at least about 75%, preferably by about 85%, with respect to its initial natural content, a water content of less than 5%, preferably less than 4% and a protein content at least equal to 50%, preferably at least equal to 55%, with respect to the total weight of the fraction. In addition, the manufacture of this fraction and a component including this fraction as a food additive are obtained.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention has a very high protein content and can be used in human nutrition ingestion of the carob seed germ.
Regarding the development of heat treatment fraction of ob seed).

[0002]

BACKGROUND OF THE INVENTION Recent consumer preferences are increasingly towards low-fat diets. To date, over the last 20 years, a wide variety of products for daily consumption have been developed based on forward or reverse emulsions such as margarines, salad dressings or mayonnaise types, where the concentration of fat instead of the concentration of water has been significantly reduced. It was This involved parallel development of stable and / or emulsifying systems that could impart the required stability to those emulsions. Among the conventionally used emulsifiers, mention may be made more particularly of egg protein extract, sodium caseinate and powdered skim milk. All of these agents are characterized by a high protein content, which probably improves their emulsification behavior. For this reason their use is very common. This has led to the more recent development of new emulsifiers, which have a non-animal origin and have equivalent or even better emulsification behavior.

[0003]

The object of the present invention is precisely that of non-animal origin, having low cost, sweetness, and protein content, which gives effective emulsifying properties,
Is to propose a new composition having More specifically,
The present invention proposes a fraction (or concentrate) of carob seed germ that was unexpectedly found to meet all of these requirements. The carob tree produces the fruit. This fruit consists of two parts, the pod and the seed. This carob seed, and more particularly, this type of endosperm (end
The osperm) fraction is named "Carob gum"
Is already widely priced in the food industry under.
Adjacent to this endosperm fraction is the germ, a by-product that is obtained in large quantities during the isolation of carob gum. This germ actually has a high content of protease (eg trypsin) inhibitors. This high content can give rise to major nutritional problems, and thus hinders the generalized use of this compound in human nutrition. Another point that poses a problem in the potential use of carob germs, generally in powder form, confers that it is highly susceptible to spoilage, and therefore its storage stability is considerably limited. High water content. These two points are therefore detrimental to the valorization of the carob germ diet. Furthermore, this germ
It has a substantial protein concentration that can be priced as a functional protein.

A difficulty encountered and solved according to the invention is also the preservation of its high protein content during the above treatment of its germ. The reduction of the protease inhibitor content of the embryo and the reduction of the water content must not be done at the expense of its protein content. The present invention therefore relates to the carob germ fraction which does not exhibit the abovementioned disadvantages and is suitable for its pricing in the food industry. The invention also relates to the development of a method for the treatment of carob germ which results in an embryo with the desired properties.

[0005]

In fact, the present invention provides a high protein carob germ fraction, which is at least 75%, based on the total weight of the fraction, based on its original natural content. , Preferably having a protease inhibitor content reduced by as much as 85%, a water content of less than 5%, preferably less than 4%, and a protein content of at least 50%, preferably at least 55%. Regarding fractions. The present invention is a method for producing a high protein carob germ fraction, which comprises treating carob seed germ,
The seeds are first deprived of their endosperm fraction, and the treatment of the germs comprises a treatment allowing the reduction of their protease inhibitor content and their water content to a desired value, and At least 50% w / w
And a edible carob germ fraction (or concentrate) having a protein content equal to, preferably equal to 55% w / w.

According to a particular embodiment of the invention, the germ is thermally treated with dry air at a temperature between 180 and 210 ° C. A microwave oven can also be used. The lower the temperature for the heat treatment temperature, the longer the elapsed time of this treatment. For example, it is
At 205 ° C for 4-8 minutes. The germ can be heat treated as it is or after being ground to a powder form. It is recommended to crush the germ after its heat treatment.
The water content of the treated carob germ is 5% in order to avoid that the fat or oil becomes rancid during its normally used storage period (at least several months and generally less than 3 years). It should be below, preferably below 4%. Unexpectedly, the carob germ concentrate obtained at the end of the process according to the invention has, in certain cases, comparable and even better emulsifying properties to those of the conventional additives discussed above. It was discovered.

In addition to proteins, the carob germ fraction according to the invention contains predominantly lipid components and carbohydrates.
This lipid content varies between 5 and 10% by weight. For the carbohydrates, their amount varies between 20 and 30% by weight. The carob germ fraction according to the present invention can be used alone or in admixture with one or more conventional emulsifiers to stabilize and / or emulsify an inverse or regular emulsion or foam. Regarding the emulsions or foams incorporating the above extracts according to the invention, they can be any emulsion developed in the food industry. Of course, the amount of germ fraction incorporated into the emulsion or foam is a function of the components that make them up and the nature of the emulsion. It is within the ability of the person skilled in the art to determine the preferred and corresponding amount of fraction to be used. In addition to its effective emulsifying power, this carob germ extract advantageously imparts that of its emulsion texture quality to that of fat. This is a significant advantage in the eyes of the consumer seeking the organoleptic quality of their original product, i.e. with a non-reduced fat content, in the taste and texture of the low fat foods they consume. is there.

The present invention generally relates to the use of the carob germ fraction according to the invention in stabilizers in forward or reverse emulsions and in food mousses, more particularly in mayonnaise, margarine, spreads and salad dressings. And / or its use as an emulsifier. As a guide
This type of emulsion is based on 100% of the fatty phase used.
It contains 0.5 to 1.5% by weight of the fraction according to the invention per weight%. Parts and percentages are by weight unless otherwise specified. The non-limiting examples presented below of the invention will make it possible to highlight other advantages.

[0009]

Example 1 Method for producing carob germ fraction The carob seed pods are carbonized with sulfuric acid at elevated temperature and the treated pods are then neutralized. The endosperm and germ are separated by mechanical means, and the germ is treated in a hot air oven for 6 minutes at 205 ° C. and then cooled to room temperature, ground, sieved and packaged. According to this method, 20% protein-enriched carob germ can be based on the weight of the seed. The chemical characteristics of this fraction are: wt% wt% (treated germ) (untreated germ) water 4 7-9 protein 56 50-52 lipid 7.2 6-8 carbohydrate 26.2 25-27 ash 6.6 6-7 It consists of.

Example 2 Comparison of the emulsifying power of carob germ fraction prepared according to the procedure of Example 1 with the emulsifying power of conventional emulsifiers. The emulsifying power of this germ fraction was described by JE Kinsella (J. Kinsella). Am. Oil Chemists Soc. 56: 242-; 1979) and compared to the emulsifying power of other proteins. The results are shown in Table I below.

[0011]

[Table 1]

As can be seen in Table I above, the carob seed germ fraction has an emulsifying power similar to that of powdered skim milk.

Example 3 Formulation of a Food Emulsion Incorporating Carob Seed Germ Fraction Prepared According to the Procedure of Example 1

[0014]

[Table 2]

The above mayonnaise was prepared as follows:
The sugar, stable system and the carob germ fraction are added to a premix containing the starch, vegetable protein and carob and guar gum. The mixture is heated for at least 1 minute at 85 ° C., the emulsifier, vinegar and mustard are added and the mixture is passed through the colloid mill for 1 or 2 minutes. Mayonnaise stabilized by the carob germ extract according to the invention has a creamy and non-sticky texture that is exactly comparable to that of non-industrial mayonnaise.

[0016]

[Table 3]

E471: Mono- and diglycerides of food fatty acids, E472: The following acids: acetic acid, lactic acid, citric acid, tartaric acid, mono
-Mono- and diglycerides of food fatty acids esterified by 1 of acetyl tartaric acid and diacetyl tartaric acid. The procedure for the preparation of this spread is as follows: Two fractions: vegetable fat, emulsifier, caroten.
e), preparing a first oily fraction comprising a mixture of butter and fragrance and a second water soluble fraction comprising other ingredients. The fat is melted in a water bath at 70 ° C and then mixed. Also, the aqueous phase, which contains the additional components in solution, and optionally the stabilizer in the dispersion, is maintained at 80 ° C. with stirring for at least 10 minutes. Then the aqueous phase is added slowly (about 30 minutes) to the fat phase with vigorous stirring. After the emulsification is complete, it is then heated at a temperature of 25-30 ° C for 6
Surface scraping heat exchanger (scraped-surface at ~ 4 ℃
to the exchanger). Quenching (thermal quenching) to reverse their phases is the weight. Compared to spread formulations that do not incorporate the carob germ fraction according to the invention, compositions containing this fraction taste better in the mouth and can spread more easily.

Claims (8)

[Claims] 1. A high protein carob germ fraction, which has a protease inhibitor content reduced by at least 75% relative to its original natural content relative to the total weight of the fraction, 5%. Water content less than, and at least 50%
A fraction having a protein content equal to. 2. A high protein carob germ fraction, the content of protease inhibitors being reduced by at least 85% relative to its original natural content, based on the total weight of the fraction, 4. Water content less than%, and at least 55
Fraction characterized by having a protein content equal to%. 3. A method for producing carob germ fractions according to claim 1, which comprises a reduction in their protease inhibitor content, their water content and the desired protein content due to heat-treated embryos. A method comprising heat-treating the carob seed germ at a suitable temperature and for a suitable period of time so that it can be obtained. 4. The germ is dry air or microwave.
Process according to claim 3, characterized in that it is processed in an oven between 180 and 210 ° C. 5. A carob germ fraction obtained using the method according to claim 3 or 4. 6. A method according to claim 1, used in the food industry.
A composition comprising the carob germ fraction according to 2 or 5. 7. 0.1 per 100 parts by weight of the fatty phase used.
In an emulsion at a dose of 5 to 1.5 parts by weight,
The composition according to claim 7. 8. A composition according to claim 6 or 7 in mayonnaise, margarine, spreads and salad dressings.